Favorable days for harvesting cabbage for storage in 2020 and storage tips

The timing of white cabbage harvesting depends on the variety, climate, and growing purposes. Early and mid-season varieties are planted for summer and fall consumption, while late-season varieties are used for long-term storage. Only fully ripened heads of cabbage will keep for a long time, so it's important to harvest cabbage from the garden and store it at the right time. If you harvest it too early, it won't store well; if you leave it too long, the heads will crack. The right time can be determined using the lunar calendar, which reflects the relationship between the plant's rhythms and the movement of the moon.

When to harvest – deadlines by region

Only late- and late-ripening varieties are suitable for long-term storage. Mid-season varieties last no more than three months, so they can be eaten first, leaving mid-season and late varieties for pickling and winter use.

Local climate conditions influence vegetation, accelerating or, conversely, delaying ripening. You can determine whether a head of cabbage is ripe by the expected harvest date by external signs:

• the head of cabbage is dense and elastic;
• the crown is dry and has acquired a whitish tint;
• the bottom leaf is drying out.

Deadlines by region

The first light frosts are not dangerous for cabbage, on the contrary, the taste becomes better, the bitter taste disappears, it acquires more useful properties, so hurry with cleaning No need. Heads of cabbage harvested after frost can be kept in a cool place for about 1.5-2 weeks before storage. The best time to store them is when daytime temperatures are between 0 and +5°C, and nighttime temperatures do not drop below -2°C.

Approximate timeframes:

• Central Russia, Moscow region, Leningrad region - after the first ten days of October, late-ripening varieties are harvested, 1-1.5 weeks earlier - mid-late;
• Urals, Siberia – II-III ten days of September – I ten days of October;
• In regions with a warm climate, cabbage is cut before September; the latest varieties are harvested at the beginning of September.

Influence of the Moon

Cabbage leaves contain a lot of water, and the plant is sensitive to the movement of the moon, which affects its liquid environment. When the moon is waxing, nutrients accumulate in the cabbage head, and harvesting during this period is not advisable, but the waxing moon is ideal for canning and pickling. The days of the New Moon, the Full Moon, and the day before and after them are unfavorable for harvesting and working with plants.

During the waning moon, liquids rush downwards into the roots, and the head of cabbage becomes firm and dense, making these days favorable for harvesting. If too much moisture remains in the leaves, the harvest will have a poor storage life.

Days when you can harvest cabbage from the garden for winter storage in 2020:

• September – 5-11, 14-15;
• October – 5-14;
• November – 1-13.

Unfavorable days:

• September – 1-3, 16-18;
• October – 1-3, 15-17;
• November – 14-16, 28-30.

Cleaning rules

The harvest's shelf life depends not only on timely harvesting but also on proper harvesting—any damage will shorten its shelf life. To prevent excess moisture from accumulating in the head, stop watering 1.5-2 weeks before harvesting. Begin harvesting cabbage for storage., for pickling,The cabbage should be harvested on a dry, cool, sunny day—it will dry faster; high humidity increases the risk of rot. Heads of cabbage with cracks or damage are harvested first; they are not suitable for storage, so they can be used for food or preserves.

Recommendations:

• To make it easier to remove the head of cabbage along with the stalk, if it is needed for storage, you need to dig up the ground with a shovel or pitchfork;
• heads of cabbage can be cut with a sharp knife or an axe, leaving a stump of 3-5 cm (a smaller size allows bacteria to penetrate inside the head of cabbage);
• After cutting, the fork is left on the veranda for 1-1.5 weeks, under a canopy, to dry (be sure to lay a film or spunbond);
• Cut cabbage should not be left in the cold - spots of rot may form inside;
• immediately sort the heads of cabbage, putting separately those that will be used for storage;
• If clubroot is detected, all plant debris must be removed from the area.

Storing cabbage

After the heads of cabbage have dried, carefully inspect them again, setting aside any damaged or diseased ones, and removing any dry leaves and lower leaves that are not attached to the head. There's no need to remove the thick outer leaves from the head of cabbage—they protect against drying out, infection, and pests.

Read also

It's time to harvest cauliflower—let's do it right.
Cauliflower is prone to overgrowth, so it's important to know the approximate ripening time for the heads. Delaying harvesting by a few days can result in crop loss and reduced quality. The period…

 

For storing cabbage A cool room, balcony, loggia, or cellar is suitable, where the temperature does not drop below 0°C or rise above 5°C, and the humidity is maintained at 80%. If the temperature is below 0°C, the outer leaves will freeze, reducing the quality and flavor. If the room is warm, the cabbage will dry out, the leaves will become wilted and tasteless, and sprouting may occur. When storing, it is acceptable to place it next to potatoes, beets, and carrots, but the main thing is that the cabbages should not touch each other. Avoid storing vegetables near apples, as the gas they emit (ethylene) promotes sprouting.

Storage options:

1. In cling film. Cut the stalk off at the root, and wrap the head in 2-3 layers of cling film, ensuring there is no air between the cabbage and the cling film. Store on a shelf in the cellar, stalk side up, or in a bag hung on a hook.
2. In a box. To prevent direct contact between the heads of cabbage, wrap them in paper (or newspaper) and place them stem-side down in a wooden box with ventilation holes. There should be no more than two layers. You can omit the paper, but in that case, you'll need to turn the cabbage regularly to check its condition.
3. In paper. Wrap the cabbage head in paper or newspaper (2-3 layers), and place it stem-side down on any available space: a jar, a shelf, a potato, etc.
4. In a hanging position. Tie the stalk with twine or a bandage, and hang it on a nail.
5. In sand. The sand must be clean, free of impurities. If the cellar is dry and there's plenty of space, this method is convenient and reliable, but it's only suitable for cabbage heads with intact stalks. The stalk must be completely buried in sand, compacting the sand around the head.
6. In a net. Place the head of cabbage in a net used for potatoes or onions and hang it near a ventilation hole in the basement or cellar.
7. On a wire rack, arrange the heads of cabbage stem-side down so that there is no contact between them.

Why does cabbage store poorly?

Harvest safety depends not only on harvest timing but also on the preparation of the heads for winter and proper storage conditions. Errors and violations can lead to deterioration in the quality and flavor of the fruit, and partial or complete loss of the harvest.

Possible errors:

• the cellar or basement was not prepared - it was not washed, disinfected, or dried;
• poor ventilation – vegetables emit gases, the air temperature rises;
• the temperature regime is not observed, the humidity is high or too low;
• infected heads of cabbage, early and mid-early varieties, which are not suitable for storage, were placed into storage;
• no inspection of heads of cabbage is carried out;
• excess fertilizers in the soil cause a decrease in immunity;
• The forks are packed tightly, with no ventilation between them.

If you harvest white cabbage according to the variety, the weather, and create the necessary storage conditions, the effort spent growing it will be well worth it – vitamin-rich, fresh vegetables will be on your table until spring.